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13.—(1) Milk and milk products for human consumption fall within this paragraph if they have undergone one of the following treatments–
(a)sterilisation at a level of at least FO3;
(b)Ultra High Temperature treatment at 132°C for at least one second;
(c)High Temperature Short Time pasteurisation at 72°C for at least 15 seconds or any other pasteurisation treatment which achieves a negative reaction to a phosphatase test (with any pasteurisation under this paragraph applied twice to milk with a pH of 7.0 or above);
(d)High Temperature Short Time pasteurisation at 72°C for at least 15 seconds or any other pasteurisation treatment which achieves a negative reaction to a phosphatase test and either–
(i)lowering the pH below 6.0 for at least one hour; or
(ii)heating to 72°C or more combined with desiccation.
(2) Milk products fall within this paragraph if they are produced from milk which has undergone one of the treatments in sub paragraph (1).